This Mom Uptown Original Recipe for Blueberry Breakfast Muffins is one I make often! Aside from the blueberries, the ingredients are staples in my kitchen, so it’s an easy one to throw together! I call them “breakfast” muffins because I just love how they can stand up to a side helping of Greek yogurt, making it a filling, but special breakfast! For this recipe, I tried the new Flourish High-Fiber Prebiotic Flour for an extra healthy breakfast boost! It was a perfect choice, but feel free to a traditional white flour!
Active Time: 10 minutes
Total Time, Including Cooking and Cooling: 1 hour
- 1 stick Unsalted Butter, softened
- 1/2 cup Sugar, plus more for sprinkling
- 1 Egg
- 1 tsp Vanilla
- 2 cups Flour
- 2 tsp Baking Powder
- 1 tsp Salt
- 2 cups Fresh Blueberries
- 3/4 cup Buttermilk
Preheat oven to 350° F. Line a muffin tray with paper cups.
Cream the butter and sugar until light and fluffy. This is a quick recipe so I opt for the hand-mixer, but feel free to use a stand.
Add the egg and vanilla, beating until just combined. Set aside.
Whisk together the dry ingredients. Toss the blueberries with a couple tablespoons of the flour mixture in a separate bowl.
Alternating with the flour mixture and the buttermilk, slowly mix both into the wet ingredients until combined. Fold in the flour-coated blueberries. (Batter will be thick.)
Using an ice cream scoop, drop batter into the muffin cups, dividing evenly. You can make anywhere from 9-12 muffins depending on the size you prefer, just adjust cook time accordingly. Sprinkle with a tablespoon or so of extra sugar. Bake 10 muffins for approximately 30 minutes, testing with a toothpick at about 25 minutes.
Let cool slightly and enjoy! Serve with Greek yogurt for a tasty breakfast!